Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.

Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.

Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.

Reviews

Most Helpful

These are good biscotti. The flavor was nice and not sweet as biscotti should be. We would have liked to taste more anise in them though. The texture was firm but crumbly. They did not hold together well for dunking. We got 16 cookies. Thanks for sharing the recipe.